Venison, Butternut Squash and Parsnip Tagine
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
4 people
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Calories
414 kcal
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Course
Main Course
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Cuisine
Fusion, Middle Eastern, North African
Venison, Butternut Squash and Parsnip Tagine
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Slightly unusual, but utterly delicious, this Venison, Butternut Squash and Parsnip Tagine is easy enough for a weeknight, but impressive enough for entertaining too.
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Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 600 g venison leg steak cut into 2cm cubes (I got mine from Tesco!)
- 3 garlic crushed or grated, cloves
- 2 cm ginger grated
- 3 teaspoons ras el hanout I used Santa Maria, spice mix
- 1 teaspoon chili flakes
- 400 g canned chopped tomatoes
- 200 ml water (half the empty tomato tin)
- 200 g butternut squash peeled and cut into 1cm cubes
- 200 g parsnip peeled and cut into 1cm cubes
- 4 tablespoons Coriander chopped finely
- 50 g pistachio kernels chopped finely
- pomegranate seeds roughly 100g / 4oz (or buy a pot of pomegranate seeds, from ½ pomegranate
- couscous to serve
- rice
- flatbread
Instructions
- Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
- Put the oil and diced onions in an ovenproof saucepan or flame proof casserole dish and cook over a low heat with a lid on for 5 minutes until softened.
- Turn the heat up and add the venison. Cook for 3 minutes, stirring frequently.
- Turn the heat back down again and add the garlic, ginger, chilli and ras el hanout. Cook gently for 2 minutes.
- Add the tomatoes and water and bring to the boil, then put the lid on and place in your preheated oven for 45 minutes.
- After 45 minutes, remove from the oven and add the parsnip and butternut squash. Return to the oven for a further 45 minutes. (1h30 in total oven time.)
- Remove from the oven and stir in 2 tablespoons of the coriander. Scatter with the chopped pistachios, pomegranate seeds and remaining coriander.
- Serve with couscous, rice or flatbreads.
Notes
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
414kcal
(21%)
Carbohydrates
35g
(12%)
Protein
41g
(82%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Cholesterol
128mg
(43%)
Sodium
229mg
(10%)
Potassium
1398mg
(30%)
Fiber
9g
(36%)
Sugar
14g
(28%)
Vitamin A
5783IU
(116%)
Vitamin C
34mg
(38%)
Calcium
131mg
(13%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 41g | 82% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 128mg | 43% |
| Sodium | 229mg | 10% |
| Potassium | 1398mg | 30% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 5783IU | 116% |
| Vitamin C | 34mg | 38% |
| Calcium | 131mg | 13% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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